One of my favorite pastimes during the summer are the farmer’s markets. They seem to be popping up all over the place these days. I really love the summer fruits and fresh bountiful vegetables. I was recently inspired by the fresh local corn. I am also happy to see the first decent tomatoes make an appearance. Tomatoes are tricky. I still haven’t seen anything good in a large tomato; still too cold I guess. I did find some great cherry tomatoes that were sweet and colorful. My favorite is the Durst Farms cherry tomatoes. The corn you are seeing in the markets now is mostly from Brentwood, California. It is local and sweet. If it isn’t, you are shopping in the wrong place. I can write a book about tomatoes and corn, but I am going to save that for another day. Today I am going to share a salad recipe I enjoy making this time of year. The kicker here comes from grilling the corn which gives it a nice roasted flavor from the corn caramelizing on the grill. I hope you enjoy.
- 1 ear of corn for each salad
- 1 handful of wild arugula for each salad
- 8-10 cherry tomatoes for each salad
- 1 nice chunk of Parmesean cheese
- Fresh vinargrette
- Black pepper
- Clean the husk and silk from one ear of corn for each salad that you are going to make. Brush with a little olive oil or butter, and grill until you get some nice grill marks, and browning. Remove from the grill and let cool.
- Take a sharp knife and cut the corn off the ears, and set aside, you can do this in advance.
- When it is time to assemble the salad, place a generous handful of arugula on each plate.
- Next, put some cherry tomatoes around the arugula.
- You are now ready to place the corn on top of the arugula (is this too damn easy or what?).
- Take a potato peeler and peel some large shards of Parmesan on to each salad. You can use feta or blue, or anything really, but I really like the "parm" on this salad.
- Add a little dressing on each salad and you are good to go.
If you need a vinaigrette recipe try this one.
- ½ to 1 clove garlic, minced finely
- ½ teaspoon of Dijon mustard
- 3 tablespoons balsamic vinegar
- 9 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Mince the garlic and add to a large mixing bowl with the mustard and vinegar and give it a little stir.
- While whisking like mad, add olive oil in a small slow steady stream, incorporating the oil a little at a time, while admiring the emulsification process taking place in your bowl.
- Taste for salt and pepper.
- Add chopped herbs to taste if desired.
I can vouch for Tim on this one…this salad is kick-butt good!